Stuffed Pepper Soup III

Stuffed Pepper Soup III

11
Nancy Triana 0

"Do you enjoy stuffed green peppers for dinner? Here's everything in a soup that you can even freeze."

Ingredients {{adjustedServings}} servings 477 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1859 mg
  • 74%

Based on a 2,000 calorie diet

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Directions

  1. Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
  2. Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
  3. Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.
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Reviews 11

  1. 13 Ratings

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kitty
12/9/2007

This soup is wonderful, our company loved it! We substituted ground beef for sirloin, dried parsley and barley instead of rice. It is our favorite soup now. I have even added frozen soup vegetables to beef it up. Thanks a lot for this new family favorite.

MTCHYG
6/12/2009

I actually used ground beef for this (its what I had) and it still turned out delicious. The cheese on top is a great touch!

Erika
3/16/2010

I didn't have cilantro (eliminated) or fresh peppers (used a frozen mix of 3 peppers & onion). I also halved the recipe (except for the peppers). I forgot the cheese on top too. However, my husband thought it was good. He thought it needed more peppers to give it that stuffed pepper taste. I thought the potatoes were a bit odd too, but it tasted pretty good. Good enough that I shared it on Facebook!